Lentil Soup With Curry & Coconut Milk

Lentil Soup with Curry & Coconut Milk

South Indian flavors makes this red lentil soup hearty enough to serve as a light meal with basmati rice and vegetables.

A lentil soup that has the perfect balance of heat, spice and tang that your family and friends will truly enjoy.

Curry Powder

Curry powder is a combination of turmeric and spices. It can range from five (5) spices to more than eleven (11).

Curry powder combines both sweet and savory elements, creating a spice powder that is both earthy and warm.

The powder can range from mild to spicy, depending on the type and amount of pepper used.

Sweet Curry Powder

A sweet curry powder will list the addition of cinnamon and cloves.

Mild Curry Powder

Where as, a mild curry powder will list ginger and black pepper as ingredients.

Hot or Spicy Curry Powder

And a hotter tasty curry powder will list chile peppers.

The later is used in this red lentil soup recipe.

Cooking With Red Lentils

Red Lentils have a slightly sweet flavor. They break down while cooking, and that makes them perfect for dishes like this soup or with stews, curries and dips.

They’re very easy to prepare, no need to presoak them and they cook up quickly, in about 15-20 minutes.

If You Enjoy Chicken & Curry Dishes You’ll Love Making This Curried Chicken With Coconut Rice & Lime Yogurt Sauce

Lentil Soup with Curry & Coconut Milk

3 tablespoons vegetable oil, divided

2 medium onions, chopped (2 cups)

1 cup red lentils

3 medium carrots, peeled and roughly chopped (1 cup)

14-oz. can coconut milk

1 bay leaf

1 teaspoon Himalayan salt

3 garlic cloves, minced

1-inch piece fresh ginger, minced

1 tablespoon curry powder, preferably hot

1/2 cup cilantro, chopped

In medium saucepan, heat 2 tablespoons oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes.

Add 4 cups water, lentils, carrots, coconut milk, salt and bay leaf, stir to mix well. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.

Meanwhile, in small skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.

Remove bay leaf. With a food processor or blender, puree soup in batches until velvety smooth. Taste, and add a bit more salt if desired.

Ladle into bowls and serve hot.

Try this Lentils & Purple Sweet Potato Stew or this meaty Prosciutto Cotto & Lentils.

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